BRISKET QUINOA BOWL with FRIED EGGS

SERVES: 4 | PREP TIME: 10 MINUTES | COOK TIME: 35 MINUTES

We discovered the potential of quinoa as a breakfast food one morning when we used some leftover quinoa to make a scramble—and we’ve been hooked ever since. Quinoa is easy to prepare and reheats very well, making it the perfect leftover food to toss in a pan with some eggs. This recipe is pretty simple and incredibly versatile, with the broth really packing in flavor and nutrients.

FOR THE QUINOA

1 tablespoon ghee or olive oil

½ red onion, peeled and diced

1 cup quinoa

½ teaspoon sea salt

2 cups Chicken Bone Broth (chapter 4)

FOR THE BREAKFAST BOWL

1 tablespoon ghee or olive oil

8 ounces leftover brisket, from Beef Brisket Pho (chapter 7), thinly sliced

2 packed cups spinach leaves

4 large eggs

Chopped fresh flat-leaf parsley or chives, for garnish

Pinch of sea salt and freshly ground black pepper

TO PREPARE THE QUINOA:

IN a skillet over medium heat, heat the ghee or oil. Add the onion and cook, stirring, until translucent, about 4 minutes. Stir in the quinoa and sea salt, then cook for 4 minutes more, stirring frequently. Add the bone broth, increase the heat to medium-high, and bring to a boil. Reduce the heat to medium and simmer for 18 to 20 minutes, until the quinoa is fluffy. Set aside.

TO ASSEMBLE THE BREAKFAST BOWL:

HEAT the ghee or oil in a sauté pan over medium heat. Add the leftover brisket and cook until crispy, about 2 minutes per side. Remove the brisket from the pan and set aside on a plate.

IN the same pan, crack the eggs and fry over easy, about 1 minute per side, flipping the eggs carefully with a spatula to avoid breaking the yolks. Fry only two eggs at a time to avoid overcrowding the pan. Sprinkle the eggs with sea salt and black pepper.

TO serve, place a scoop of quinoa into each bowl and top with an egg and the sliced brisket, dividing it equally. Sprinkle each serving with chopped fresh parsley or chives.